Chive Vinaigrette

Adapted from My Father’s Daughter

I do believe that my Everyday Vinaigrette has relevance for just about anything I make requiring dressing, but every now and then I like to change it up. Upon reading this recipe I was concerned it would be sweet, which is a quality I despise in a salad dressing. However, this dressing is surprisingly balanced and therefore, versatile.

  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 2 tablespoons Champagne vinegar
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • In a small bowl, whisk together the mustard, maple syrup and vinegar. Slowly add the olive oil until the dressing is emulsified. Fold in the chopped chives, then season with the salt and pepper.

Preparation time: 5 minute(s)

Number of servings (yield): 4


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